Dried Apricots is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic desserts dish of apricots dried in sugar then preserved in syrup before serving with the fruit syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Apricots.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Dried Apricots that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Pare the apricots, remove the stones, blanch the kernels, and replace them in the apricots; on every pound of fruit strew a pound of sugar, and let them stand till the sugar has extracted the juice, then boil them together slowly; when the fruit becomes tender, take it out and boil the syrup separately till rich and thick; then pour it over the fruit, and in three days put it upon dishes and dry them on glasses in the sun.
Modern Redaction
Ingredients:
10 apricots
100g caster sugar per 100g of fruit
10 blanched almonds
Method:
Weigh the apricots then pare them before halving and remove the stones. Place the almonds in the middle of the apricots, close them up then place in a large pan. Scatter over 100g of sugar per 100g of fruit then heat gently until boiling.
Continue boiling for about 20 minutes, or until the fruit is tender then take out the fruit and place in a baking dish. Boil the syrup until rich and thick then pour over the fruit and set aside for 3 days. After this time place the fruit on individual glass dishes and dry out in the sun for about 4 or 5 days.
